Lemon Yogurt No-Bake Tart

A light and airy lemon yogurt tart with a sweet graham cracker crust.

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The sun has been out in full force lately!

Spring has definitely sprung – along with all the flowers, as we joyfully wait for summer that’s just around the corner.

And with that, let’s enjoy the warm days along with some delightfully refreshing sweets!

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You know what that means…

No bake treats! I love making these types of desserts when the weather starts warming and you don’t want to turn on your oven.

And lemon, yes, lemon is a must in recipes during the spring and summertime.

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This recipe comes together easily and the outcome is amazing!

The flavor combination of this Lemon Yogurt No-Bake Tart is tangy and sweet – the best of both worlds.

It’s a perfect treat for any special occasion, to enjoy on a warm night, as an afternoon snack or you might even sneak some for breakfast. Well it it’s made with yogurt – right?

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Lemon Yogurt No-Bake Tart

  • Servings: 12
  • Difficulty: easy
  • Print

By: Sheila | Sweet Baked Life Lemon Yogurt-7 Small

Ingredients:

For the crust:

  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 3/4 cup unsalted butter, melted

For the filling:

  • 1 (1/4 oz) packet unsweetened powdered gelatin
  • 1/2 cup granulated sugar
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup water
  • 1-1/2 cups yogurt (I used The Greek Gods Vanilla)
  • 1-1/2 cups heavy whipping cream
  • Zest of one lemon

Instructions:

  1. Make the crust: stir all the ingredients together in a medium bowl until combined. Pour into an 10×8-inch baking pan and press to make an even layer. Place in the refrigerator for 1 hour.
  2. Make the filling: In a large bowl, stir together the gelatin and sugar. In a small saucepan, add the lemon juice and water – bring to a boil – then pour over the gelatin and sugar, while whisking until the mixture is absorbed. Let cool for 30 minutes. In a large bowl of an electric stand mixer with the whisk attachment, add the heavy whipping cream and beat on high-speed for 7-8 minutes – or until stiff peaks form. Take out 1/2 of the whipped cream and place in a small bowl and keep refrigerated until ready to use. Into the remaining 1/2 of the whipped cream, add the yogurt and fold in to combine. Then whisk in the gelatin mixture and pour over refrigerated crust. Put the tart in the refrigerator until set or until ready to serve.
  3. To serve: Remove the tart from the refrigerator and top with the saved whipped cream. Spread with an offset spatula to create an even layer. Top with the lemon zest, cut and serve.

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Treat yourself by adding a little sunshine to your day with this Lemon Yogurt No-Bake Tart!

Sweetly,

Sheila

{recipe adapted from The Kitchn}


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